This recipe is particularly good when sweet potatoes are in season during the fall, but honestly, I could eat these any time of year! This recipe to me represents the beauty of making vegan food from scratch with whole foods. The flavor is out of this world, and the amount of food rendered will leave you with leftovers for days. Let’s get into it:
FULL RECIPE
filling ingredients
one 1.5 lb sweet potato, peeled & cubed (631g)
3 tbsp olive oil (32g)
1 tsp salt (4g)
fresh ground black pepper to taste (about 24 grinds)
1 tsp cumin (3g)
1 tsp paprika (3g)
1/2 tsp chili powder (1g)
2 garlic cloves, grated (4g)
